The Historic Route
14 days / 13 nights of the original northern itinerary.
Explore The Historic RouteAT THE ETHIOPIAN TABLE
A place at
the table.
A first taste of Ethiopia, starting with injera and the stories around the table.
Read the story
INJERA · የኢትዮጵያ ምግብ
Small grain.
A much bigger story.
Injera, the staple food of Ethiopians is made from a tiny, iron-rich teff seeds ground into flour.
Food is one way into a place. Begin with the original website’s story of injera, then tell us if cuisine is something you would like to explore on your journey.
FROM THE ORIGINAL STORY
Injera, in its
different forms.
The original text describes teff varieties by colour:
- Nech
- White
- Key / quey
- Red
- Sergegna
- Mixed
Read the original injera article
Injera, the staple food of Ethiopians is made from a tiny, iron-rich teff seeds ground into flour. The production of this crop is usually limited to certain middle elevations with adequate rainfall as it is a low yield crop and expensive for an average household to grow. Many Ethiopian highland farmers grow their own subsistence grains such as wheat, barley, corn or rice flour in replacement of teff content. Teff seeds are graded according to color, depending on how they are used to such as to make different kinds of injera: nech (white), key or quey (red), and sergegna (mixed). Teff flour is also gluten-free.
Original crop, nutrition and dietary claims are retained here for verification. Confirm ingredients directly when discussing dietary requirements.
KEEP EXPLORING
One story
leads to another.
Simien Mountains
Four days, from Sankaber to Buwahit.
Explore Simien MountainsLalibela
History, carved in stone.
Explore Lalibela